Sunday, January 24, 2016

Tuna Casserole

Tuna Casserole

16 ounces wide egg noodles (I used no-yolk)
1 tbsp olive oil
1 cup diced white or yellow onion
1 cup diced carrot
3 gloves garlic, minced
1/4 cup all-purpose flour
1 1/2 cup chicken stock
1 1/2 cup milk
2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
8 ounces fresh mushrooms, sliced
3 (5 ounce) cans tuna in water, drained
2 cups shredded cheddar cheese
Panko bread crumbs
olive oil spray

Preheat oven to 400 F. Prepare 9 x 13 inch baking dish by spraying with olive oil.
Cook egg noodles al dente according to package instructions.  Drain and set aside.
Meanwhile, saute onion and carrot in olive oil in large skillet for 5-7 minutes or until both are softened.   Add garlic and saute for 1 minute more.  Stir in flour and cook for 1 more minute.
Whisk in the chicken broth until combined, then add milk, Italian seasoning, salt, pepper, mushrooms and tuna.   Continue cooking, stirring occasionally, until the mixture reaches a simmer and thickens,  The mushrooms should be cooked. Remove from heat and stir in 2 cups shreddded cheddar cheese. Cheese will not necessarily melt - that's okay.
Place drained noodles in baking dish.  Spoon tuna and mushroom sauce over the noodles and mix. 
Sprinkle with Panko bread crumbs and spray lightly with olive oil.
Bake 18-20 minutes or until the top of the pasta is slightly browned and sauce is bubbly on the edges.

Serve warm.

Thursday, January 21, 2016

Beef and mushrooom skillet dinner

Beef and Mushroom Skillet Dinner

1 lb ground beef, browned and drained
1 medium yellow onion, diced
2 cloves garlic, minced
1 Tbsp olive oil
8 oz sliced fresh mushrooms
3 cups beef broth (I only had 2 cups so added 1 cup chicken broth)
16 oz dry pasta ( I used bowtie pasta)
1 cup sour cream

Brown and drain the ground beef - set aside.
Saute the onion and garlic in the olive oil until tender.   Add the sliced mushrooms and cook several minutes.  Add ground beef and broth.  Stir to mix well. 
Bring to a boil.  Add pasta, stir to mix.  Cover and allow to cook.  Stir occassionally until pasta is al dente.
Turn temperature down to low and stir in 1 cup sour cream.

Crescent Chicken

Crescent Chicken

This is a recipe I came up with by taking bits and pieces from other recipes on Pinterest.  It was good - Tom really liked it.  Might make a few changes the next time I make it.

1 can Jumbo Crescent rolls (8 rolls)
4 cups shredded chicken
8 oz cream cheese, softened
Salt and pepper
1 can condensed cream of chicken soup
1 can skim milk
Parmesan cheese

Preheat oven to 350. Lightly spray 9 x 13 baking dish with olive oil. 
Mix together the chicken and cream cheese - add salt and pepper to taste.
Separate the crescent rolls.  Slightly flatten one roll.  Place about 1/2 cup of the chicken mixture at the wide end of the triangular roll.  Pull up the sides to cover the mixture ending with the long pointed end.  Make sure the chicken is completely covered by the dough and the dough is pinched together to seal.  Place in casserole. 
Repeat with other 7 crescent rolls.
Mix together the soup and a can full of milk.  Pour around the chicken crescents in the baking dish.  Be careful to not pour over the crescents as it will prevent them from browning and will get the dough soggy.
Sprinkle crescents with Parmesan cheese.
Bake 25- 30 minutes or until crescents are golden brown and sauce is bubbly.
Bake 25 - 30 minutes.